MIOYA SHUZO

ISHIKAWA

Ishikawa Prefecture is located on the coast of the Sea of Japan in the Chubu Region. The shape of the prefecture is long and narrow with a coastline stretching 581km, which in the north of the prefecture forms the Noto Peninsula that juts into the Sea of Japan. Ishikawa is known for it’s fertile rice-producing areas and is one of Japan’s premiere Sake making regions, with many of its over 35 Sake breweries having been in existence for hundreds of years.

The President of Mioya brewery is Miho Fujita who began working at Mioya in 2003 after taking over the role of Executive Director from her uncle. Working alongside her father who is the Company Manager, Fujita-san has not only became Company President but has also become a Sake Brewer. She works alongside their Toji [Master Brewer] Toshi Yokomichi, who joined the kura in 2006, to create a new range of sake known as ‘Yuho’. The Yuho range are brewed to be sake that is full of flavour and umami, with well balanced acidity that can be paired with richer style dishes. Toshi-san has utilised yeast strain #9 to help create this balance, along with making sure the fragrance is not too pronounced, as they want to achieve a delicate aroma that will enhance any accompanying food rather than overpowering it. Yokomichi-san and Fujita-san have definitely created sake that are full of character, with a harmony of sweetness, bitterness and acidity and that can be tasted in both the Yuho 55 and the Yuho Yamaoroshi.

MIOYA SHUZO - ISHIKAWA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Nigori • Cloudy

This is a lightly sparkling version of Nigori Sake [cloudy Sake]. The finest part of the sediment is retained to present a flavourful expression of Nigori, with afresh floral aroma and delicate spritz on the palate. A great aperitif!

YEAR: 2017

RICE TYPE: Gohyakumangoku (Kōji), Notohikari (Kake)

RICE POLISHING: 60% & 55%

ALCOHOL: 17.6%

YEAST STRAIN: #9

SERVE: Chilled

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

MIOYA SHUZO - ISHIKAWA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

The Yūho 55 is brewed to be sake that is full of flavour and umami, with well balanced acidity that can be paired with richer style dishes. Mioya have utilised yeast strain #9 to help create this balance, along with making sure the fragrance is not too pronounced, as they want to achieve a delicate aroma that will enhance any accompanying food rather than overpowering it. Yūho 55 is made with 2 rice types: Yamada Nishiki rice grown by the farmers group Yakkan-juku in Hyōgo prefecture and Miyama Nishiki rice grown by Mr Shishiba in Nagano. Both rice types are polished down to 55% making it a ginjō classification and giving the sake a delicate aroma of aniseed and a fresh and clean palate. A great harmony of sweetness and vibrant acidity with honeydew melon and spice on the palate with a long and complex finish.

YEAR: 2016

RICE TYPE: Yamada Nishiki (Kōji), Miyama Nishiki (Kake)

RICE POLISHING: 55%

ALCOHOL: 17.8%

YEAST STRAIN: #9

SERVE: Chilled

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

MIOYA SHUZO - ISHIKAWA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Kimoto • Original yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Yamaoroshi refers to the vigorous and labour-intensive mashing of the moto [starter ferment] by brewery workers using long bamboo poles to create a puree of the ingredients. When this method is used for the moto the sake is classifed Kimoto. The Kimoto method gives a robust character to the Yūho Yamaoroshi while the highly polished rice creates an elegance. The Yūho Yamaoroshi is made with 2 rice types: Gohyakumangoku sake rice polished to 60% and Notohikari table rice polished to 55%. The Yūho Yamaoroshi is made in the signature ‘Yuho’ style of sake that is full of flavour and umami, with well balanced acidity that can be paired with richer style dishes. Aromas of rice and fresh green herbs. A refined yet earthy palate, rounded texture with a sweet lift. A dry and spicy finish full of umami.

YEAR: 2016

RICE TYPE: Gohyakumangoku (Kōji), Notohikari (Kake)

RICE POLISHING: 60% & 55%

ALCOHOL: 17.9%

YEAST STRAIN: #9

SERVE: Chilled

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

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Black Market Sake supports the responsible service of alcohol. It is against the law to sell or supply to, or obtain alcohol on behalf of, a person under the age of 18 years. You must be over 18 years of age to place an order online.